Best creamy mashed potatoes with sour cream

Easy Creamy Mashed Potatoes Recipe full flavoured with butter, sour cream, garlic and parmesan cheese. Perfect for the any time of the year!

With a table full of food, the most loved and devoured foods are side dishes. Specifically, these Easy Creamy Mashed Potatoes. The secret to this mash though is not an abundance of butter, but SOUR CREAM! Half butter, a good amount of sour cream and HOT MILK make the most perfect and best Creamy Mashed Potatoes!

MASHED POTATOES

Perfect for any occasion, whether it be after a hectic day at work, or a festive dinner like Easter, Christmas or Thanksgiving! With only 5 main ingredients, you guys will love these just as much as we do!

These creamy mashed potatoes have been in our family for years. We don’t normally measure anything, so imagine how hard it was to add ingredients while measuring them at the same time to make sure I could give you guys the BEST potatoes of your life.

WHAT GOES IN HOMEMADE MASHED POTATOES?

• Make sure you start with the best potato possible. In America, go for Yukon golds or Russet potatoes. In Australia, choose Dutch Creams, Creme Gold or Creme Royale.
• Salted water for boiling — not adding salt to the water will yield bland tasting potatoes.
• Softened unsalted butter — using unsalted ensures you have full control of how salty your mash comes out.
• Sour cream — makes them EVEN CREAMIER when compared to regular potatoes.
• Garlic — use fresh where possible.
• Fresh shredded parmesan cheese — adds incredible flavour.
• Hot milk — why hot milk? To ensure your potatoes are still warm after mashing.

HOW DO YOU MAKE THE PERFECT MASHED POTATOES?

Cut your potatoes into the same sized pieces to ensure they all cook evenly and at the same time.

Boil potatoes in salted water until JUST fork-tender. Try not to over cook too much as they can become quite sticky or gluey when overcooked.

Sauté garlic in some butter until fragrant.

Drain potatoes and add in the hot milk, cooked garlic, remaining butter and sour cream.

Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)

Once you try creamy, rich Sour Cream Mashed Potatoes there’s no going back! Simple ingredients and some important tips will help you create these restaurant quality mashed potatoes.

You know how when you get mashed potatoes at a restaurant and they are just SO good and you can’t figure out why yours aren’t quite the same? Well, I can pretty much guarantee you that those delicious mashed potatoes at your favorite restaurant contain at least a couple of ingredients that are probably not in your homemade mashed potato recipe. These ingredients and some important tips are the key to fabulous flavor and consistency.

Restaurant Quality Mashed Potatoes

Simmering buttery Yukon gold potatoes in broth instead of water alone, infuses them with flavor right from the start. Adding sour cream with the butter and milk adds richness and a velvety texture to create these restaurant style Sour Cream Mashed Potatoes.

Ingredient Notes

• Potatoes – Yukon Gold potatoes are my favorite choice for mashed potatoes. These all-purpose potatoes are waxy enough to hold up well to boiling but starchy enough to mash beautifully. Unlike the white, mealy flesh of the Russet potato, Yukon Gold potatoes have a creamy, smooth flesh with a naturally buttery flavor.
• Broth – Use either low sodium chicken broth or vegetable broth for vegetarian mashed potatoes. Boiling the potatoes in broth instead of water alone will infuse flavor into the potatoes before combining them with the other ingredients.
• Butter
• Sour cream – I always have light sour cream in my fridge so it’s what I use most often but full fat sour cream will add a hint more richness.
• Milk – Either 2% or whole milk is best.
• Salt
• Chives, parsley and freshly ground black pepper – Use any or all of these optional garnishes.

Kitchen Tip

Slightly warm the milk and allow the sour cream to rest at room temperature while the potatoes simmer. This helps the dairy absorb more easily and will help prevent overmixing the potatoes which can result in an unpleasant, gummy texture.

How to Make Sour Cream Mashed Potatoes

1. Peel and quarter the potatoes and place them in a large pot or Dutch oven. Add the broth and enough water to cover them by about 1- to 2-inches. Bring to a boil over high heat then reduce the heat, cover, and simmer for 20 to 25 minutes, or until very tender all the way through when pierced with a fork or the tip of a sharp knife. While the potatoes are simmering, warm the milk in a saucepan over low heat or in the microwave, just until warm.
2. Drain the fork tender potatoes, return them to the warm, empty pot and set it over low heat. Lightly toss the potatoes for a minute or two to evaporate any remaining moisture and let the potatoes dry out a bit. Remove the pot from the heat.
3. Use an electric hand mixer on low speed to break up the potatoes a little then add the butter, sour cream, and the salt.
4. Beat again on medium speed, adding the warmed milk as you mix. Add just as much milk as needed to reach the desired consistency and mix just until creamy and smooth. Taste and add additional salt, if needed..

For a nice touch, garnish Sour Cream Mashed Potatoes with a little freshly ground black pepper, fresh chives and/or fresh parsley. Of course a pat or two of butter melting down into the potatoes won’t hurt a thing!

Serving Suggestions

• Country Style BBQ Ribs
• Eye of Round Roast Beef with Gravy
• Oven Baked BBQ Chicken
• Dry Brine Turkey with Garlic Butter Rub

Storage Tips

Transfer any leftover mashed potatoes to an airtight container and refrigerate within 2 hours. Leftover mashed potatoes should be used within 3 to 4 days.

Reheat mashed potatoes gently, adding additional milk, as needed, to return them to a creamy consistency.

More Potato Side Dish Favorites

• Buttermilk Mashed Potatoes
• Scalloped Potatoes
• Cheesy Make-Ahead Mashed Potatoes
• Crock Pot Baked Potatoes
• Potato Leek Gratin

Sour Cream Mashed Potatoes

5 from 1 vote

Once you try creamy, rich Sour Cream Mashed Potatoes there's no going back! Simple ingredients and some important tips will help you create these restaurant quality mashed potatoes.

Course: Side Dish

Cuisine: American

Author: Valerie Brunmeier

Keyword: sour cream mashed potatoes

Print Recipe Pin Recipe Rate Recipe

Prep Time:20 minutes

Cook Time:25 minutes

Total Time:45 minutes

Servings: 6

1x2x3x

Equipment

• Dutch oven

• electric hand mixer

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and quartered
• 2 cups low-sodium chicken or vegetable broth, plus enough water to rise 1- to 2-inches above potatoes
• 4 tablespoons butter room temperature, or to taste
• ½ cup sour cream, light or regular
• ¾ teaspoon salt, or to taste
• ½ cup milk, whole or 2%
• chopped fresh chives or parsley and freshly ground black pepper , optional for garnish

Instructions

• Place the potatoes in a large pot or Dutch oven. Add the chicken broth and enough water to cover them by about 1- to 2-inches. Place over HIGH heat and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, or until very tender all the way through when pierced with a fork or the tip of a sharp knife.

• Meanwhile, allow the sour cream to rest at room temperature while the potatoes simmer. Warm the milk in a saucepan over LOW heat or in the microwave, just until warm. Set it aside.

• Drain the potatoes well, return them to the warm, empty pot and set it over LOW heat. Heat, tossing the potatoes, for a minute or two to evaporate any remaining moisture and let the potatoes dry a bit. Remove the pot from the heat.

• Use an electric hand mixer on LOW speed to break up the potatoes a little then add the butter, sour cream, and the salt. Beat again on MEDIUM speed, adding the warmed milk as you mix. Add just as much milk as needed to reach the desired consistency and mix just until creamy and smooth. Avoid overworking the potatoes as it can result in a gummy, gluey texture. Taste and add additional salt, if needed.

• Serve as is or garnish with chives or parsley and freshly ground black pepper, if desired.

Notes

Nutrition information was calculated with light sour cream and 2% milk.Storage TipsTransfer any leftover mashed potatoes to an airtight container and refrigerate within 2 hours. Leftover mashed potatoes should be used within 3 to 4 days.Reheat mashed potatoes gently, adding additional milk, as needed, to return them to a creamy consistency.

Nutrition

Calories: 290 kcal · Carbohydrates: 43 g · Protein: 8 g · Fat: 11 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 28 mg · Sodium: 417 mg · Potassium: 1093 mg · Fiber: 5 g · Sugar: 3 g · Vitamin A: 321 IU · Vitamin C: 45 mg · Calcium: 83 mg · Iron: 2 mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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